Creamy roasted red pepper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Roasted Red Peppers |
| ⅓ | cup | Buttermilk |
| Salt And Pepper; To Taste | ||
Directions
Puree the roasted peppers, buttermilk, and salt and pepper in a blender or food processor until smooth.
Serve with any pasta topped with your favorite herb, or use it to dress up Gnocchi, baked potatoes, stuffed vegetables, savory filled crepes, or simple grain dishes. Can also be used as a marinade for steamed vegetables.
This will keep for 1 week refrigerated.
Recipe by: Moosewood Restaurant Low Fat Favorites Posted to EAT-LF Digest by "Eileen & Cat" <interzon@...> on Sep 29, 1998, converted by MM_Buster v2.0l.
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